Ingredients:
- 12 oz (340 g) white fish fillets (such as cod or haddock), skin removed
- 1 medium potato (about 200 g), peeled and diced
- 1 small shallot, finely chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- 1 large egg, beaten
- ½ cup (50 g) breadcrumbs (panko preferred)
- 2 tbsp vegetable oil (for frying)
- 12 large scallops (about 7 oz / 200 g), patted dry
- 1 tbsp vegetable oil (for scallops)
- 1 red bell pepper, thinly sliced
- 1 small carrot, julienned
- 2 spring onions, sliced
- 1 cup (100 g) snap peas, trimmed
- 1-inch (2.5 cm) piece fresh ginger, grated
- 2 cloves garlic, minced
- 3 tbsp soy sauce (low sodium preferred)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp chili flakes (optional)
Instructions:
- Boil diced potatoes until tender (about 10 minutes), then mash and set aside.
- Poach or steam fish fillets until cooked through; flake into large chunks.
- In a bowl, combine mashed potatoes, flaked fish, shallot, parsley, mustard, salt, and pepper. Mix well.
- Shape mixture into 8 fishcakes, dip lightly in beaten egg, then coat with breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat.
- Fry fishcakes until golden and crisp on both sides (about 4 minutes each side). Remove and keep warm.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and chili flakes. Set aside.
- Heat oil in a wok or large pan over high heat.
- Add scallops and sear for 1.5 to 2 minutes on each side until opaque and golden. Remove from pan.
- In the same pan, add ginger and garlic; sauté until fragrant, about 30 seconds.
- Add bell pepper, carrot, snap peas, and spring onions. Stir fry for 3 to 4 minutes until crisp-tender.
- Return scallops to the pan, pour in the ginger-soy glaze, toss to coat evenly, and cook for another minute.
- Plate fishcakes alongside the scallop stir fry. Garnish with extra parsley or spring onions if desired.